Thursday, December 07, 2006

Corn Muffins...perfect to go with Soup



This is the perfect soup weather. In fact, I think that I could eat soup everyday. BUT, you've got to have something to go WITH the soup, right? I usually make either toast or my garndmother's cornbread. HOwever, over Thanksgiving I decided to try a new recipe from Dorie Greenspan's book, Baking From my home to Yours. I knew that one recipe of cornbread wouldn't be enough. The recipe I picked is called Corniest Corn Muffins. They turned out GREAT. This is a sweet corn muffin, which my cousin and brother loved. Natalie had two and wanted more but they were all gone! It's pretty easy to put together and Dorie even gives substitube information if you don't have buttermilk. I had used all of ours in the first cornbread recipe, so I used 2/3 cup yogurt and 1/3 cup milk, as she suggested. What a great sub! Worked great! So, try these out with your soup, gumbo, or just alone for breakfast or a snack. If you've never tried honey or jam on cornbread, it is great!

Corniest Corn Muffins
1 cup AP flour
1 cup yellow cornmeal
6 Tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or the substitution mentioned)
3 T unsalted butter, melted
3 T corn oil (I used canola)
1 large egg
1 large egg yolk (I didn't use this)
1 cup corn kernels - fresh, frozen, or canned (drained and dried)
Preheat oven to 400 degrees F. Spray muffin pan (regular size). IN a large bown, whisk together flour, cornmeal, sugar, b powder, bsoda, salt, and pinch of nutmeg if using. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or spatula, gently but quickly stir to blend. Batter may be lumpy. Stir in corn kernels. Divide the better evenly among the muffin cups. Bake for 15-18 minutes, or until the tops are golden adn a thin knife inserted in center of muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins and enjoy!

9 comments:

Lauren said...

ohhh corn muffins are so yummy especially to go with that soup.

I can't wait to get this book!!

Stacy at Exceedingly Mundane said...

Those look good, your picture is making me hungry! I have some easy corn muffins I make, but I bet these taste a lot better! :)

You're definitely right about it being soup weather, I could definitely eat it several times of week right now.

Claire said...

Lauren - I am really glad that I got the book. Amazon.com has a really good price. These were really good muffins and I can't wait to try more recipes.

Stacy - These turned out really good. They kind of reminded me of Jiffy, but I know that's just because they were sweet. They were pretty tender and had the added fresh corn. Yay for soup...it brings comfort! :-)

Helene said...

Nice and yummy recipe. Thanks for reporting on the corn muffins, they look great!

Kate said...

I just LOVE cornbread! I put a little can of creamed corn in mine for moisture. It makes a huge difference. I'll have to remember that yogurt trick....that's a good one

Linda said...

My husband would love these, he can't seem to ever get enough corn bread. The bad thing is that I don't make it very often, because mine does not turn out so well. I will have to give your recipe a try!

peabody said...

I'm glad you made those, I wondered what those would be like.

Glenna said...

Yum! Looks great! I want a bowl of soup and a muffin. Even for breakfast it looks delicious.

Thanks for the comment on my blog. Glad I found you. We have two things in common: food and medical. Speaking of codes... was the first one in the room for the first time. I talk about it on my personal blog www.xanga.com/Marie9949 on Dec 7th. Man! Now that was something.

Can't wait to see what else you're cooking up.

Claire said...

Helene - Sure! I love letting people know how much new recipes turn out. Although, it's not as much fun when they don't turn out!

Kate - I had never heard of mixing yogurt with milk, but it turns out to be a better sub than just yogurt by itself.

Linda - I hope this works for you. Of course, if you want a sweet corn bread that is really quick you can always just use Jiffy brand! :-)

Peabody - Try them out! They're REALLY good.

Glenna - Thanks for stopping back by here. It's always nice to find connections out there! I'll have to check out that post.